Ingredients with Measurements:
- 1 pound lamb shoulder, bone-in
- 1 cup pearl barley
- 2 onions, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 8 cups beef broth
- Salt and pepper, to taste
Special equipment needed:
- Large pot or Dutch oven
- Ladle
Step-by-step instructions:
1. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the lamb shoulder and brown on all sides, about 5 minutes per side.
2. Remove the lamb from the pot and set aside. Add the onions, carrots, celery, and garlic to the pot and sauté for 5 minutes, or until the vegetables are softened.
3. Add the pearl barley, bay leaves, thyme, and beef broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 1 hour.
4. After 1 hour, remove the lamb from the pot and shred the meat off the bone. Discard the bone and return the shredded lamb to the pot.
5. Simmer the soup for an additional 30 minutes, or until the barley is tender and the soup is thick and hearty.
6. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour 30 minutes
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 33g
- Protein: 27g
- Fiber: 8g
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef or pork shoulder.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add chopped kale or spinach to the soup for extra nutrition.
- Use barley flakes instead of pearl barley for a quicker cooking time.
- Add diced potatoes or turnips for extra heartiness.
Tips and tricks:
- For a richer flavor, brown the lamb in batches to avoid overcrowding the pot.
- Use a ladle to skim off any excess fat that rises to the surface of the soup while cooking.
- If the soup is too thick, add more broth or water to thin it out.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley
- Crusty bread
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed greens salad with a simple vinaigrette
- Roasted root vegetables
Troubleshooting advice:
- If the soup is too thin, simmer it for longer to reduce the liquid.
- If the barley is still hard after 1 hour of cooking, add more liquid and continue cooking until tender.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Scotch broth is a traditional Scottish soup made with lamb, barley, and vegetables. It was originally a peasant dish, but has since become a popular comfort food in Scotland and beyond.
Flavor profiles:
- Hearty, savory, and comforting
Serving suggestions:
- Serve hot with crusty bread for dipping.
Related Categories
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Region: Scottish
Taste: Savory, Rich, Herbaceous, Earthy, Comforting